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Kelly J. Larson
Curry and Cranberry Stuffed Bell Peppers made by Kelly Larson are just out of the oven in her Austin, Texas, home on Oct. 9, 2017.

Stuffed bell peppers have year-round appeal and endless possibilites to concoct unique combinations — quinoa, rice, sausage, turkey, ground beef, Indian curry and Italian and Mexican flavors, to name a few.

A flavorsome segue into autumn, this version combines multi-colored bell peppers, ground turkey, rice and dried cranberries.

Curry and Cranberry Stuffed Bell Peppers

Makes: 8 stuffed bell peppers, 364 calories each

Photo by Kelly J. Larson

8 firm bell peppers (self-standing is the preferred shape)

2 pounds ground turkey

1 large onion, diced

1 teaspoon salt

¾ teaspoon pepper

½ teaspoon garlic powder

1 teaspoon cumin

2 teaspoons curry

1 tablespoon Worcestershire sauce

½ cup uncooked white rice

1 (14-ounce) can petite diced tomatoes, plain or herb-flavored

2 cups water

8 ounces Gouda, Colby or pepper jack cheese, freshly grated

½ cup dried cranberries

Slice the tops off of the bell peppers. Discard seeds, stems and insides of the peppers. Save the tops to chop and the bases to go into boiling water.

Photo by Kelly J. Larson

Heat a large pot of water to boil, then add the bases of the bell peppers. Cook for 10 to 12 minutes, then remove from heat. Drain excess water, then sprinkle salt inside each bell pepper.

Chop the bell pepper tops. In a large skillet, cook ground turkey along with the chopped bell peppers and onions on medium high.

Photo by Kelly J. Larson

Add salt, pepper, garlic powder, cumin and curry to meat mixture.

When meat is no longer pink (and is done), add Worcestershire sauce, rice, tomatoes and water and cook until it starts to boil. Lower the heat to medium-low and cover with lid for 20 minutes until rice is tender.

Photo by Kelly J. Larson

Turn off heat. Stir in dried cranberries and most of the cheese. Reserve some to add on top of the bell peppers.

Place the softened, cooked and salted bell peppers into a baking dish. Spoon each bell pepper cavity with meat filling, dividing evenly among all the peppers. Sprinkle remaining cheese on top.

Bake at 350 F degrees for 20 minutes. Remove from oven and serve while hot.

Photo by Kelly J. Larson

Kelly J. Larson is an Austin, Texas, mother of four, journalist and food blogger at kellyskitchencreation.com and a graduate of University of Colorado Boulder's College of Media, Communication and Information.